From minimalistbaker.com

Curried Beet Soup with Tandoori Chickpeas

4 servings · 5 min prep · 25 min cook

Ingredients

For the Tandoori Chickpeas

• 1 15-ounce can chickpeas, rinsed, drained and dried
• 1 Tbsp melted coconut oil
• 1/4 tsp sea salt
• 2 Tbsp tandoori masala spice blend
• 1 tsp coconut sugar

For the Soup

• 1 Tbsp coconut or grape seed oil
• 2 medium shallots, thinly diced
• 2 cloves garlic, minced
• 1 Tbsp minced ginger
• 6 small-medium beets, peeled and quartered
• 1 pinch each sea salt and black pepper
• 1 1/2 Tbsp green curry paste
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 pinch each ground cardamom and coriander
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth
• 2-3 Tbsp coconut sugar
• fresh chopped cilantro

For Serving

• extra coconut milk for drizzling

Steps

1. Preheat oven to 375 degrees F (190 C). Add 1 15-ounce can rinsed and dried 1 15-ounce can chickpeas to a small mixing bowl. Top with 1 Tbsp coconut oil, ¼ tsp sea salt, 2 Tbsp tandoori masala, and 1 tsp coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.

   5 min

2. Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.

   20-25 min

3. In the meantime, heat a large pot over medium heat.
4. Once hot, add 1 Tbsp oil, 2 medium shallots, 2 cloves garlic and 1 Tbsp ginger. Sauté for 2 minutes, stirring frequently.

   2 min

5. Add 6 small-medium beets, 1 pinch each salt and pepper, 1 ½ Tbsp curry paste, ¼ tsp cinnamon, ½ tsp turmeric, ½ tsp cumin, ¼ tsp cayenne, 1 pinch each cardamom and coriander. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

   4 min

6. Add 1 14-ounce can coconut milk, 2 cups vegetable broth, and 2-3 Tbsp coconut sugar.
7. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until 6 small-medium beets are fork tender.

   15 min

8. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
9. Taste and adjust seasonings as needed, adding more dry spices, ¼ tsp salt, or sweetener to taste. I didn't make any adjustments.
10. Serve with an extra drizzle of 1 Tbsp coconut milk, a generous amount of tandoori 1 15-ounce can chickpeas, and a sprinkle of cilantro.
11. Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Store 1 15-ounce can chickpeas separately in a well-sealed container at room temperature up to 2 days.

Nutrition

Per serving

kcal

327

protein

10.5 g

carbs

42.5 g

fat

15.4 g

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